Chef Phil Jones from Slow Food Detroit (Not actual photo)
INGREDIENTS
¼ Cup Olive Oil
½ Cup Chopped Celery
½ Cup Finely Chopped Onion
½ Cup Finely Chopped Leeks (white part only)
½ Cup Finely Chopped Carrot
½ Teaspoon Turmeric
â…› Teaspoon Pepper Flakes
1 Teaspoon Dried Basil
1 Teaspoon Fresh Thyme
2 Cloves Garlic, Minced
1/3 Cup All-Purpose Flour
4 Cups Diced Tomatoes (peeled and seeded)
2 Teaspoons Honey (optional)
1½ Teaspoons Curry Powder (reserve ½ Teaspoon)
4 Cups Low-Sodium Vegetable Broth
2 Cups Coconut Milk
INSTRUCTIONS
In a large pot, heat oil over medium-low heat.
Stir in celery, onion, leeks, carrot, 1 Teaspoon of the Curry Powder, and the remaining spices and sauté until veggies are soft, 10-15 minutes.
Add herbs and garlic. Saute until fragrant.
Sprinkle flour over vegetables and stir until well incorporated.
Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally.
Puree soup with an immersion blender or a regular blender until smooth.
Pour blended soup back into the soup pot.
Stir in coconut milk with 1/2 teaspoon curry powder.
Serve hot!
